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David Waltuck

  • Recipe

    Deviled Quail Eggs with Black Caviar

    This hors d'oeuvre, excerpted from the Chanterelle cookbook, is an elegant take on an American classic. Don't worry: You don't have to peel enough tiny quail eggs to make the filling,…

  • Recipe

    Truffled Braised Chicken (Chicken Demi-Deuil)

    The French name of this dish means "chicken in half-mourning," a reference to the veil-like appearance of the black truffles tucked beneath the skin of the chicken. It’s a classic that…

  • Recipe

    Lobster with Sauternes and Curry

    Don’t be misled by “curry” in the name of this dish. I use curry the way some French chefs do: as a spice to be judiciously applied the way you…

  • How-To

    Stuffing a Loin of Lamb

    Roll the meat around a savory spinach sausage stuffing and brown the bones to make a heady sauce